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Tim Hortons - 633

113 Bowes St Parry Sound ON P2A 2L8 · Restaurant

17 inspections

  1. Compliance (Required)

    2 infractions

    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
  2. Compliance (Required)

    2 infractions

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to keep washroom in good repair, clean and sanitary condition
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Fail to prevent the entrance of insect / rodent / pest
  3. Compliance (Required)

    1 infraction

    • Separate hand washing basin provided for food handlers
      • * Fail to ensure hand washing basin is easily accessible
  4. Compliance (Required)

    0 infractions

  5. Complaint

    1 infraction

    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
  6. Re-inspection

    0 infractions

  7. Compliance (Required)

    4 infractions

    • Floors clean and in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
  8. Re-inspection

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
  9. Compliance (Required)

    5 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • Washing hands thoroughly before and after handling food
      • * Food handlers fail to wash hands as often as necessary to prevent the contamination of food or food areas
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to keep washroom in good repair, clean and sanitary condition
    • Potentially hazardous food is held at 4°C (40°F) or lower
  10. Re-inspection

    0 infractions

  11. Re-inspection

    1 infraction

    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
  12. Compliance (Required)

    6 infractions

    • Hand washing basin with supplies of hot and cold water, soap in a dispenser and single-use towels
      • * Fail to provide adequate supplies (single-use towels, soap in a dispenser) for the hand washing basin in the food preparation area
      • Operator to ensure hand washing basins are adequately supplied
    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Frequency of garbage removal adequate to maintain the premises in a sanitary condition
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
    • General housekeeping is satisfactory
      • * Fail to remove all materials not associated with the daily operation of the food premise
  13. Re-inspection

    0 infractions

  14. Re-inspection

    0 infractions

  15. Complaint & Compliance

    4 infractions

    • Floors clean and in good repair
      • * Fail to ensure floor of food-handling room kept clean and in good repair
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to keep washroom in good repair, clean and sanitary condition
      • * Fail to equip facility with hot and cold running water
      • Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
  16. Re-inspection

    0 infractions

  17. Re-inspection

    1 infraction

    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • * Fail to maintain food premise with tight, smooth and non-absorbent floor or floor coverings